Grandma Mae brought her heavy cast-iron skillets and time-tested recipes from rural Alabama to the heart of Atlanta. What started as Sunday suppers for neighbors grew into a community gathering place where every single guest is treated like extended family.
We still refuse to cut corners—slow-simmered greens, scratch-made cornbread baked fresh daily, and deep pots of gravy that require hours of patient attention.
The five o'clock routine
Chopping fresh greens
Seasoning the chicken
Baking the cornbread
Every morning begins before dawn, washing and slow-simmering collard greens with smoked turkey until tender.
Fresh cuts of chicken are bathed in seasoned buttermilk and coated in Mae's original spice blend before frying.
Heavy cast-iron pans are preheated with real butter in roaring hot ovens to guarantee a crisp golden crust.
Pull up a chair today
Experience genuine Southern hospitality, generous plates, and family recipes cooked low and slow.